See the recipes below for some of the delicious creations you can make with Tilda Products.
Thai Prawn Green Curry
Serves: 4
=R1=
Wholegrain Rice Chicken Hainan
Serves: 4
=R2=
Authentic Chicken Curry with Aromatic Basmati
Serves: 4
=R3=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion, finely sliced
- Bunch fresh coriander, stalks chopped, leaves roughly torn
- 3 cloves garlic, crushed
- Thumb-sized piece ginger, peeled & grated
- 2 green chillies, finely sliced
- 1 tsp ground turmeric
- 1 can coconut milk
- 4 cardamom pods, cracked
- 4 cloves
- 4 kaffir lime leaves
- 1 cinnamon stick
- 450g tiger prawns shelled, deveined
- Salt & pepper, to season
- 2 packs Tilda Steamed Coconut, Chili & Lemongrass Basmati or Tilda Steamed Coconut Basmati
Method
- Heat oil in large pan with lid. Add onion and coriander stalks and cook gently for 8–10 mins.
- Add garlic, ginger, green chillies and turmeric and cook for another 2 mins.
- Pour in coconut milk, bring to boil. Season with pinch of salt and pepper. Add cardamom, cloves, lime leaves and cinnamon. Simmer for 3–4 mins until thickened.
- Add prawns and cook for 3–4 mins. Cover pan, remove from heat and set aside for about 5 mins. Prawns will continue to cook — ensure they are fully cooked before serving.
- Heat rice according to pack instructions and serve with curry garnished with coriander leaves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
